“When I was young, I used to see my grandfather making his bread. It is one of the things that marked my youth: to see that peasant, who managed to make excellent bread with the simplest tools.
Bread loafs that would be kept for a week or even 15 days. He managed to make exceptional bread with nothing but flour, water, salt, a wood tray and a matchstick.
I am first of all a farmer, I found interesting the idea to produce my own wheat and then make my bread out of that.
The manual kneading is a gentle kneading contrary to the mechanical one.
One works slowly, which results in a slow and long fermentation. This allows the development of aromas, which would never have developed with a mechanical kneading. That’s it simply.
This is a very tiresome work; let’s say physical, that’s a better word. But we work calmly and with serenity. That is very pleasant.
There is a carnal contact with the dough, you feel it in your hands. It is really pleasant to start something from scratch, with ingredients as simple as water, flour and some salt, and see after a while, about 8 or 10 hours, the birth of a wonderful bread which will be very nourishing.
Yes, it’s a lot of work, but when you see the results it is very motivating and you forget about all the work it took. You’re taken more by your passion than slowed down by the amount of work you have to do.
For me, as for Pascal, this is a change of profession. All my life I’ve been a farmer selling my own products and then at 45 I had to change my job. I made a course to become a boulanger. I’ve succeed all the classes to become a certified baker.
We also managed to get ancient recipes through our clients. Therefore we have now a wide range: 5 bread with grain, a wholewheat bread, a spelt wheat bread… voilà.
Of course, the bread range will increase along with the recipes we collect and we discover through our clients wishes. Voilà”.